Skirt steak with salsa verde
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Lemon | |
| 2 | pounds | Skirt Steak |
| 8 | tablespoons | Extra-Virgin Olive Oil |
| Freshly Ground Black Pepper & Salt | ||
| 1½ | pounds | New Potatoes; Small, Scrubbed |
| ½ | cup | Lemon Juice |
| 4 | Cloves Garlic | |
| 2 | bunches | Italian Parsley; Stems Removed |
| 2 | teaspoons | Horseradish |
| 2 | tablespoons | Capers; Rinsed And Drained |
| 2 | bunches | Arugula Leaves |
| 1 | tablespoon | Red Wine Vinegar |
Directions
1. Cut skirt steak into 4 equal pieces. Preheat oven to 375degrees. Remove zest from lemon and set aside. Brush steaks with about 1 Tbsp. oil, season with pepper and rub both sides with zested lemon. Set steaks aside for 30 minutes.
2. Meanwhile, cut potatoes in half, place in a large bowl and toss with 1 Tbsp. oil, salt, and pepper. Transfer to a baking sheet and roast until tender, 25-35 minutes. Remove from oven and keep warm.
3. In a food processor, puree reserved lemon zest, 3 Tbsp. oil, lemon juice and garlic until smooth. Add parsley and pulse until finely chopped, then add horseradish and capers. Continue pulsing until mixture is almost smooth. Season to taste with salt and pepper and set sauce aside.
4. For medium-rare steaks, cook on a hot grill, turning once, for 2 minutes per side (or sear for 2 minutes per side in a large cast iron skillet over high heat.) Set steaks aside to rest for 5 minutes.
5. Wash and dry arugula, place in a large bowl and dress with vinegar and remaining 3 Tbsp. oil. Season to taste with salt and pepper. Evenly divide salad and potatoes between 4 plates. Thinly slice steak at an angle -- against the grain-- and arrange on salad. Spoon sauce over steak and serve.
Posted by Suzy Wert; from the 12/97 issue of Saveur Recipe by: Mary Risley, Tante Marie's Cooking School Posted to MC-Recipe Digest V1 #985 by Suzy Wert <SuzyWert@...> on Jan 5, 1998